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Influence of the ageing time on the quality of three kinds of cold-climate mountain grape brandy 陈酿时间对三种寒气山地葡萄白兰地品质的影响
4区 农林科学
Czech Journal of Food Sciences Pub Date : 2026-02-27 DOI: 10.17221/20/2025-cjfs
Fang Gu, MengYing Gao, X.H. Wang, Kai Han, JinLong Zuo, Chong Tan, Zhi Xia, JunSheng Li
{"title":"Influence of the ageing time on the quality of three kinds of cold-climate mountain grape brandy","authors":"Fang Gu, MengYing Gao, X.H. Wang, Kai Han, JinLong Zuo, Chong Tan, Zhi Xia, JunSheng Li","doi":"10.17221/20/2025-cjfs","DOIUrl":"https://doi.org/10.17221/20/2025-cjfs","url":null,"abstract":"Northeast China boasts abundant resources of cold mountain grapes. This study focused on three varieties of cold mountain grape brandy, Beibing Hong (BBH), Shuanghong (SH), and Zuoshanyi (ZSY), with varying ageing periods to investigate changes in their physicochemical properties, nutrients, and aroma compounds. Results showed that alcohol content and pH gradually decreased with ageing, while total acidity (including inorganic acids) increased. Specific organic acids declined over time, whereas polyphenolic compounds increased with longer ageing. Furthermore, the total quantity of aroma substances in all three brandies was positively correlated with ageing duration, with 18-month-aged BBH brandy exhibiting the highest content and the richest aromatic variety. Clustering analysis via heat maps revealed that brandies aged 12 and 18 months grouped together, showing that ageing time correlated positively with most esters and alcohols and negatively with acids. No significant variations were observed in the contents of terpenes, aldehydes and ketones among the three brandy varieties.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"44 1","pages":"71-81"},"PeriodicalIF":0.0,"publicationDate":"2026-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://cjfs.agriculturejournals.cz/doi/10.17221/20/2025-CJFS.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of benzalkonium chloride adaptation on controlling Listeria monocytogenes biofilms and its growth in food 苯扎氯铵对食物中单核增生李斯特菌生物膜及其生长的调控作用
4区 农林科学
Czech Journal of Food Sciences Pub Date : 2025-06-18 DOI: 10.17221/40/2025-cjfs
Honghui Wang, Yamin Ren, Yanhong Tang, Mingyu Zhang, Xiaoli Zou
{"title":"Effects of benzalkonium chloride adaptation on controlling Listeria monocytogenes biofilms and its growth in food","authors":"Honghui Wang, Yamin Ren, Yanhong Tang, Mingyu Zhang, Xiaoli Zou","doi":"10.17221/40/2025-cjfs","DOIUrl":"https://doi.org/10.17221/40/2025-cjfs","url":null,"abstract":"Inthis study the eradication effectiveness offour commonly used disinfectants against benzalkonium chloride (BC) adapted and non-adapted biofilms of<i>Listeria monocytogenes </i>was compared and the effects offood preservatives onthe growth ofthese strains were comparatively evaluated onpasteurised chicken sausage. After BC adaptation, the minimum inhibitory concentrations (MICs) ofBC against planktonic bacteria of<i>L. monocytogenes</i> increased, while the MICs ofchlorine dioxide remained unchanged. BC adapted strains showed stronger biofilm formation than the wild-type parents. When used at1 MIC, the eradication rates ofchlorine dioxide onbiofilm biomass, cell viability and biofilm extracellular polymeric substance were higher than BC. When used atthe recommended concentrations, chlorine dioxide exhibited the highest efficiency inBC adapted and non-adapted biofilm eradication. Among the four food preservatives, nisin showed the highest inhibition ofboth BC adapted and non-adapted strains grown onpasteurised chicken sausage. Our data suggest that proper use ofBC isrequired toreduce the exposure of<i>L. monocytogenes</i> to sublethal concentrations of BC and the emergence of BC adapted strains.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"43 3","pages":"216-225"},"PeriodicalIF":0.0,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://cjfs.agriculturejournals.cz/doi/10.17221/40/2025-CJFS.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147331657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region - Iraq 伊拉克库尔德斯坦地区苏莱曼尼不同品牌小麦粉中一些重金属的测定
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-12-21 DOI: 10.17221/85/2023-cjfs
Muhammad Faruq Wahab, Dara Muhamed Jamil
{"title":"Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region - Iraq","authors":"Muhammad Faruq Wahab, Dara Muhamed Jamil","doi":"10.17221/85/2023-cjfs","DOIUrl":"https://doi.org/10.17221/85/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"62 7","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Nutritional habits comparison of the baby boomer, X, Y, and Z generations located at a private college in Muğla, Türkiye 土耳其穆拉一所私立大学中婴儿潮一代、X、Y 和 Z 四代人的营养习惯比较
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-12-21 DOI: 10.17221/105/2023-cjfs
Halime Zülal Zeren, Elif Burcu Bali, Hülya Demir
{"title":"Nutritional habits comparison of the baby boomer, X, Y, and Z generations located at a private college in Muğla, Türkiye","authors":"Halime Zülal Zeren, Elif Burcu Bali, Hülya Demir","doi":"10.17221/105/2023-cjfs","DOIUrl":"https://doi.org/10.17221/105/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"36 6","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138948899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China) 贵州省不同地区牛的营养成分分析与质量评价
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-12-21 DOI: 10.17221/133/2023-cjfs
HaoXiang Xu, WenJu Luo, Lu Lei, JiuLing Long, Bo Yu, YuanFeng Zhao, Rong Ai, Lingling Jiang, Jiang Ran, JingRui Zhou
{"title":"Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China)","authors":"HaoXiang Xu, WenJu Luo, Lu Lei, JiuLing Long, Bo Yu, YuanFeng Zhao, Rong Ai, Lingling Jiang, Jiang Ran, JingRui Zhou","doi":"10.17221/133/2023-cjfs","DOIUrl":"https://doi.org/10.17221/133/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"64 4","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characteristics of cases with foodborne diarrheagenic Escherichia coli infection in Huzhou, China 中国湖州食源性腹泻大肠埃希菌感染病例的特征
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-12-19 DOI: 10.17221/151/2023-cjfs
Wei Yan, Deshun Xu, L. Ji, Yuehua Shen
{"title":"Characteristics of cases with foodborne diarrheagenic Escherichia coli infection in Huzhou, China","authors":"Wei Yan, Deshun Xu, L. Ji, Yuehua Shen","doi":"10.17221/151/2023-cjfs","DOIUrl":"https://doi.org/10.17221/151/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"166 3","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139172546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Microalgae in lab-grown meat production 微藻在实验室肉类生产中的应用
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-12-12 DOI: 10.17221/69/2023-cjfs
Arturo N. Rojas-Tavara, Alberto J. Donayre-Torres
{"title":"Microalgae in lab-grown meat production","authors":"Arturo N. Rojas-Tavara, Alberto J. Donayre-Torres","doi":"10.17221/69/2023-cjfs","DOIUrl":"https://doi.org/10.17221/69/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"19 3","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139009473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties 鸡蛋壳纳米粉对牛肉饼理化质量、微观结构和氨基酸谱的影响
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-12-06 DOI: 10.17221/156/2023-cjfs
H. Evanuarini, Agus Susilo, U. Yanuhar, Adelya Desi Kurniawati
{"title":"Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties","authors":"H. Evanuarini, Agus Susilo, U. Yanuhar, Adelya Desi Kurniawati","doi":"10.17221/156/2023-cjfs","DOIUrl":"https://doi.org/10.17221/156/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"69 6","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138594548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time 不同温度和时间下贮藏的山楂果的理化特性、酚类物质概况和抗氧化能力的比较
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-11-21 DOI: 10.17221/112/2023-cjfs
Xueyan Wei, Yanjing Yin, Kang Xu, Tao Wang, Chuanhe Zhu, Wen Liu, Mengmeng Guo
{"title":"Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time","authors":"Xueyan Wei, Yanjing Yin, Kang Xu, Tao Wang, Chuanhe Zhu, Wen Liu, Mengmeng Guo","doi":"10.17221/112/2023-cjfs","DOIUrl":"https://doi.org/10.17221/112/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"65 9","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139254336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Endocrine disruptors in foods: Overlooked factors contributing to the prevalence of obesity 食品中的内分泌干扰物：被忽视的导致肥胖症流行的因素
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-11-20 DOI: 10.17221/80/2023-cjfs
Wenli Wu, Yang Yang, Bee K. Tan, Shaoling Lin, Yaping Chen, Jiamiao Hu
{"title":"Endocrine disruptors in foods: Overlooked factors contributing to the prevalence of obesity","authors":"Wenli Wu, Yang Yang, Bee K. Tan, Shaoling Lin, Yaping Chen, Jiamiao Hu","doi":"10.17221/80/2023-cjfs","DOIUrl":"https://doi.org/10.17221/80/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"5 4","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139257117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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